He Eats This Quiche

Roadside Diner Cheeseburger Quiche

You gotta admit a name like Roadside Diner Cheeseburger Quiche piques your interest when you read it.  What in the world is in it?  That’s what I wondered.  After seeing this recipe in several places I decided to try it, since I am swimming in eggs, and quiche is a good way to use eggs in a main course dish.  The original recipe is from Taste of Home.  I like it for lunch the next day, but it is very good anytime.  I’ve made some changes to fit my pantry and dishes.  I didn’t have dill pickle relish or tomatoes so I just chopped a dill pickle and spooned in several dollops of homemade salsa when filling the crust with the meat mixture.  And I added the extra egg white left over from the crust to the custard mixture.  It’s still yummy!!

My food “processors” working up my go-to tart crust.  This crust is forgiving (doesn’t get tough) and great for pot pies, or if you add a little sugar, great for fruit tarts too.

This meal goes together pretty fast.  I can make the crust, and while it is chilling I can work on the filling, assemble and pop in the oven and leave.  Something that bakes for an hour gives me time to go do some chores and I like that.

Ready for the oven.

Mmmm.

Tart Crust       9 inch deep dish or 11 inch pie dish

1 cup flour
¼ teaspoon salt
6 Tablespoons cold butter
1 egg yolk
2 Tablespoons cream or milk

Combine flour and salt.  Incorporate butter until mixture resembles coarse meal.
Whisk egg yolk and cream and add to flour mixture stirring until a ball forms.  Roll out on floured board, (adding flour if dough is too sticky) to desired shape.
Place in pie dish and flute edges.  Chill in refrigerator at least 20 minutes while you make filling.

Roadside Diner Cheeseburger Quiche ( my version)  9 inch deep dish or 11 inch pie dish

1 pound ground beef
2 tomatoes, chopped
1 medium onion, chopped
½ cup chopped dill pickle or pickle relish
½ cup cooked bacon, crumbled
5 eggs
1 cup heavy cream or milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
½ teaspoon salt (I leave this out if I include bacon)
¼ teaspoon pepper
1 ½ cups grated sharp cheddar cheese
½ cup Parmesan cheese

Brown ground beef, drain if needed, (we have to add a little fat to ours to cook.)  Stir in tomatoes, onion, pickle and bacon, set aside.

In a separate bowl, whisk eggs, cream, mustard, pepper sauce, salt and pepper.

Spread meat mixture in chilled crust, pour custard mixture over meat, sprinkle with cheeses.

Bake at 375°F for 50 – 60 minutes or until a knife inserted in the center comes out clean.  Cool at least 15 minutes before cutting.  Best the next day though

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